发酵剂对熏马肠挥发性风味化合物的影响
韩鲜娜,卢士玲,李开雄,李宝坤,王庆玲
Effect of starter culture on volatile flavor compounds in Smoked Horse Sausages
HAN Xian-na, LU Shi-ling, LI Kai-xiong, LI Bao-kun, WANG Qing-ling
食品与发酵工业
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2013, (05): 200
-206
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DOI: 10.13995/j.cnki.11-1802/ts.2013.05.045
